3 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon instant yeast
1 pinch sugar
3 tablespoons olive oil
1 cup lukewarm water
* You can also use a store-bought crust or flatbread and heat according to the instruction on the packaging.
1 cup Lantana® White Bean Hummus
1 yellow bell pepper
1 handful slice red cabbage
1 handful sliced fresh basil
1 handful mozzarella shreds (or your favorite vegan cheese shreds)
Optional: 1 red or green bell pepper (if you want more pepper!)
Combine all of the dry ingredients for the dough in a mixing bowl. Then add the olive oil and lukewarm water. Knead the mixture with your hands into a smooth dough and form a ball. Cover the bowl with plastic wrap and leave the dough to rise for an hour.
While the dough is rising, slice the bell pepper into thin rings. Chop the tomato into ½- inch slices. Rough chop the red cabbage and the fresh basil. Set aside.
After the dough has risen, preheat your oven to 350 °F. On a flour-dusted surface, divide into two dough balls and form two 8” flat pizzas with your hands or rolling pin.
Spread the Lantana® White Bean Hummus evenly across the dough. Add your peppers and tomatoes. Then sprinkle the cheese on top.
Bake for 15-20 minutes. Halfway through baking, sprinkle on your red cabbage.
Once your pizza is fully cooked, remove from the oven and then top with fresh basil.
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